Vegan Wednesday #126 – Wednesdays…

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Moinsen! (for the English version please scroll down a bit)

Irgendwie hab ich es letzte Woche nicht mehr auf die Reihe bekommen meinen Vegan Wednesdaypost zu schreiben, obwohl ich schön brav alles gegessene (vor dem Essen wohlmerklich) fotographiert hatte. Daher gibts diese Woche einfach ne Mischung von dem Kram von vor mehr als ner Woche und dieser Woche 😉
Apropos diese Woche: Diese Woche sammelt Regina von mucveg.blogspot.de unsere VeganWednesday-Leckereienfotos. Vielen Dank dafür!! Checkt außerdem mal ihren Blog aus. Neben leckerem veganen Essen gibts dort auch sportliche Inspiration 🙂

Hi folks, the week before last week I didn’t manage to write my Vegan Wednesday post, even though I had been taking pictures of the food I ate that day (before I ate it though). So this week I simply share a bit of both the last two wednesdays. Regina of mucveg will collect the yummy vegan food pictures this week. Check out her beautiful blog, not only for delicious vegan food but also for some fitness inspiration. 🙂

My wednesdays started as always, with a big cup of turmeric-ginger-lemon “tea” and some instagram food porn.

Bei mir haben die letzten Mittwoche so wie eigentlich immer begonnen, nämlich mit ner großen Tasse Kurkuma-Ingwer-Zitronen Tee und Instagramgucken (den einen Mittwoch etwas später, den anderen ziemlich früh. Zu früh um Fotos davon zu machen).
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Zum Frühstück gabs ebenfalls einen bewährten Klassiker: Rohe Mandarinen-Buchweizencreme.

My breakfast was another classic: raw buckwheat porridge with tangerines. This time I also added some fresh turmeric and ginger to the porridge.

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Die Buchweizencreme ist ganz unten im Glas. Außer Mandarine waren da u.a. auch Ingwer und Kurkuma mit drin, für den extra Immunsystemboost. Die zweite Schicht ist gepuffter Amaranth, darüber ist Sojajoghurt (ich nehme am liebsten den von Sojadé, weil das Soja dafür in Frankreich angebaut wird (und nicht in Amazonien). Ganz oben drauf sind, wie ihr ja sehen könnt, Granatapfelkerne, Kumquats und noch mehr Mandarine.

The buckwheat porridge is at the bottom of the jar, the second layer is popped amaranth, the third is simple soy yoghurt (I prefer Sojadé brand, besides being organic they source their soy from France and the yoghurt has a very short list of ingredients).

Montag und Dienstag war ich in der Schule (ich habe eine part-time Ausbildung zum “Mitarbeiter auf einem biologisch-dynamischen Betrieb). Da meine Schule von der anthroposophischen Art ist, haben wir genialerweise auch Kunstunterricht! In dem wir Bronzeskulpturen machen!!! Wir haben zuerst unsere Skulpturen aus Knetmasse geformt, dann diese in einem Getränkekarton mit Gibs übergossen und diesen Gipsblock dann im Ofen gebacken, sodass die Knetmasse verbrannt ist und nur noch die Form unserer Skulptur im Gips übriggeblieben ist. Am Montag haben wir dann unsere Gipsformen in Eimer mit Sand gestellt und die zuvor verflüssigte Bronze hineingegossen.

Monday and Tuesday I spent at my biodynamic farming schoool. Since it’s an anthroposophic kind of school we also have arts class! How amazing is that?! And we are making bronze sculptures! The procedure goes like this: First we made a model of our sculpture from play dough, then we put it in a former juice package and filled the whole thing with plaster. Then the block of plaster was put into a special oven at a high temperature. This way the play dough in the by now hardend plaster burned away and left its mark in the plaster. This monday we filled the plaster mold with heated bronze.
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Nachdem die Bronze abgekühlt war konnten wir den Gips entfernen. Und das kam bei mir zum Vorschein:

When the bronze had hardened again we could remove the plaster. This is what my “sculpture” looked like:

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Da kann man jetzt natürlich noch nicht viel erkennen, denn der Gips klebt noch an einigen Stellen und die Bronze ist auch nicht ganz einheitlich verteilt, sodass ich noch einiges abfeilen oder meißeln muss. Ich werde euch das Ergebnis noch zeigen. Hat jemand schon ne Idee was es sein könnte?

The whole thing is not done yet. I’ll have to remove the last bits of plaster and then I’ll have to use a rasp and other tools in order to remove bits of bronze that have gotten into the wrong places. I’ll show the result to you over a few weeks. Any guesses what my sculpture will look like?

Back to the wednesday food: One of the wednesdays I took my lunch with me to work, because I had to stay there late. I had a container with a millet-quinoa mix, mixed salad of massaged kale and some young turnip tops (namenia) with orange piecs, oven roasted pumpkin, big white beans, everything topped with roasted almonds and pistache nuts and pomegranate seeds. The dressing had mustard and tangerine juice in it. The whole thing was inspired by this recipe.

Nach, bzw. davor meinem morgentlichen Tee (je nachdem auf welchen Mittwoch mensch sich bezieht) gings zur Arbeit. Habs sicher schonmal erwähnt, ich arbeite in nem Bioladen und versorge da am liebsten die Obst- und Gemüseabteilung 🙂
Da ich vorletzten Mittwoch zwar nicht so früh anfangen musste, aber dafür bis abends arbeiten musste hatte ich mir als Mittagessen Reste vom Vorabend mitgenommen. Das sah dann so aus:
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In dieser Dose befinden sich Hirse und dunkles Quinoa (die hatte ich der Einfachheit halber einfach zusammen gekocht, da das dunkle Quinoa eh einen Tick länger kochen muss als das Weiße und Hirse ja etwas länger ziehen muss als helles Quinoa. You get the point 😉 ), Grünkohlsalat und frische Stielmusblätter, ofengerösteter Hokkaido Kürbis, große weiße Bohnen, Orangenstückchen, Granatapfelkerne, geröstete Mandeln und Pistazienkerne. Dazu gabs ein leckeres Dressing mit u.a. Senf und Mandarinensaft. Das ganze war durch dieses Rezept inspiriert.

Regina asked for some winter pictures. Well…

Regina wollte ja auch gerne ein paar winterliche Bilder sehen…

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Mit viel Schnee können wir hier in Amsterdam allerdings nicht aufwarten. Es hat zwar ein bisschen geschneit, aber liegen geblieben ist so gut wie nichts. Wenn man ganz genau hinschaut sieht mensch, dass die Dächer der Hausboote noch ein ganz klitzekleines bisschen weiß sind.

As you can see, there’s not much snow in Amsterdam. We had a little snowfall, but it melted away pretty soon. Still, if you look closely you might see a few leftovers on the tops of the houseboats.

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Viel winterlicher dagegen war (zumindest für mich) dieser frisch gepresste Saft, den ich mir mittwochs nach der Arbeit gemacht habe, als ich die Frühschicht hatte.
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Drin sind: 4 Blutorangen, 1 pinke Grapefruit und jeweils ein Stück frische Kurkumawurzel und Ingwer. Ne ziemliche Bombe (mein Kerl hätte den vermutlich nicht runter bekommen), aber ich mag die Schärfe vom Ingwer total gerne und bin, seiner Aussage zufolge, schon ziemlich abgehärtet 😉

Much more wintery (to me) was this bomb of a juice that I made this week on wednesday when I got home after an early workshift. It had: 4 bloodoranges, 1 pink grapefruit and each a piece of fresh turmeric and ginger. It was pretty strong, but I like it that way 😉
Now onto dinner…
Damit das hier nicht zu lang wird, noch schnell zum Abendessen:

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Das sieht jetzt zwar nicht ganz so chic aus, war aber schön einfach und echt lecker! Auf der linken Tellerhälfte sind Vollkornreis mit grünen Linsen, gemischt mit schnell in der Pfanne gebratenem Chinakohl, Porree und Pastinakenstückchen. Gewürzt habe ich das ganze mit Thymian, Rosmarin, Salz, Pfeffer, ein paar Chiliflocken, grobkörnigem scharfem Senf und etwas frischem Zitronensaft. Auf der rechten Tellerhälfte ist frischer Winterportulak mit selbstgemachtem rotem Sauerkraut, darunter versteckt sich noch eine gewürfelte Avocado. Den Portulak habe ich einfach nur mit etwas Hanföl und ein paar Spritzern Zitronensaft gemischt, bevor ich Avo und Kraut darauf verteilt habe. Oben drauf gabs dann noch etwas Tahin.

Not really a beauty, but it was pretty darn tasty and quick to prepare. On the left side of the plate is a mix of brown rice with lentils, pan-fried leeks, parsnip and napa cabbage. I seasoned the stuff with thyme, rosemary, salt, pepper and hot pepper flakes, grainy mustard and lemon juice. On the right side of the plate is winter purslane that I very simply dressed with a little hemp oil and lemon juice. I topped it with avocado cubes, homemade purple kraut and tahini.

That was it so far. Have a great the weekend!

So, das wars auch schon. Ich wünsche noch ein schönes Wochenende!

Vegan Wednesday #124

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Well, Hello there! And a happy new year to you!

I just wanted share this week’s vegan wednesday with you. So, let’s see..

Lately I like to start my day off with a nice big smoothie bowl. This week I especially liked Sarah B.’s detox smoothie which is very green and creamy, due to the avocado in it. We got back from a family visit in southern Spain just a week ago (more about that in my next post) and of course we “smuggled” a bag of avocados (that came from an acquaintance’s tree) in our luggage 😉
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You can find the smoothie recipe here. I also added a banana and some spirulina to my smoothie bowl, aswell as some soaked brazil nuts.

I also had a bowl of ‘besjes-gort‘ that I found in the freezer.

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And since I had the day off, I also enjoyed a bowl of coffee with soymilk-foam and some coconut blossom sugar, while scrolling through some cookbooks and instagram.

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Since I wasn’t feeling very well ( I caught a cold and a stiff neck on the plane), I stayed home all day and worked on some school-stuff.
For lunch I made a hopefully health-boosting juice, consisting of carrots, beets, ginger, turmeric, apple and orange.

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My man had baked his first sourdough-rye bread (thanks to my mum, who gave him a sourdough-starter and all kinds of bread ingredients for christmas). So I had two slices of this gorgeous bread. One with homemade nut butter, cacao nibs, raisins, banana and cinnamon and the other with mashed avocado, salt&pepper, homemade purple kraut and black sesame seeds.

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The afternoon I spent writing an essay, reading ken follett’s newest trilogie on European history and snacking on some apple slices and medjool dates stuffed with cashew butter before napping for the rest of the afternoon.

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For dinner we had a vegan version of Ribollita soup, sprinkled with nutritional yeast instead of parmiggiano and watched last sunday’s “Tatort” (a German detective-story, that’s being shown almost every Sunday evening on German public television).

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I hope you had a nice and delicious vegan wednesday, too!
This week Petzi (From Veggie to Vegan) collects our VW-pictures for the pinterest board. Thanks Dear!

Happy Sunday, y’all! 🙂

Vegan Wednesday #119 – It’s been a while…

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Hi Peeps,

I didn’t post anything for a loooong time, because I didn’t feel like posting anything. In the beginning of Vegan MoFo in September (gosh! How time flies by!) I was super determined to post a lot of delicious food and other veganism related stuff. But when school started again mid-september my already pretty busy life got even busier and cooking and blogging were not the most important things in my life. I also lost my appetite sort of. And thereby the wish and will to create some nice food. I guess it was partly because I was alone at home most of the time and I’m usually more enthusiastic about cooking/food preparation when I can share the food with other people. I was also pretty stressed out and incredibly tired. I don’t think it happened to me before, that I lost my appetite. Up to now my experience has mostly been that I tend to stuff myself with (junk) food whenever I feel sad, lonely, stressed, tired or whatever 😉 I actually found it a bit scary to not want to eat. Luckily I still liked to eat fruits and I had huge miso-noodle-soup cravings 😀 So the past two months my diet very often consisted of coffee, smoothies, juices and miso soup. Thus, not so blog-worthy. Anyway. This week I had the wednesday I off and I took the opportunity to document my current eating habits as a vegan for vegan wednesday. By the way, this week Regina of the lovely blog muc.veg collects the vegan wednesday pictures for the vegan wednesday-pinterest board. (Thank you Madame!)

I started my wednesday off by putting a teaspoon full of coconut oil in my mouth. Yeah, I know that sounds weird. Unless you’ve heard about oil pulling before. If not, check out this vid by Yamina. Next stop (after rinsing my nose with salt water *yeah!*) (still in my pajamas) was the couch with a big cup of warm water with the usual lemon juice, turmeric, ginger, black pepper and maple syrup.

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Next followed one of my favorite smoothie-combos (I’m sure I mentioned this one before, but anyway)…

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… kale, pear, banana, avocado, a little lemon juice, ginger and lucuma powder. And water, to get that smooth texture. *haha* 😉

I got some old leftover bread from school and since I had a little time on my hands I made vegan french toast! (also known as “Arme Ritter” or “Wentelteefjes”)

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Topped with cinnamon, maple syrup and banana coins. With black coffee and yellow kiwi on the side.

I used the recipe for “Fronch Toast” from Isa Chandra Moskowitz’s “Vegan with a Vengeance”.

I poured the leftover french toast batter (which mostly consists of chickpea flour and plant milk) into the pan and turned it into some kind of pancake scramble or “Kaiserschmarrn”, that I topped with more banana, maple syrup and some passion fruit and enjoyed alongside another cup of coffee with homemade vanilla-almond milk.

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After this extensive breakfast I didn’t feel that hungry for a while, but before I finally got out of my pj’s and took off to bike to that evenings yoga class across town I enjoyed a huge bowl of yet another smoothie:

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This one has 2 bananas, 1 frozen banana, 1 very ripe persimmon, 1 orange, freshly grated ginger, lucuma, maca, cinnamon and a splash of lemon juice in it.

The yoga class was really great. I’m pretty enthusiastic about Iyengar yoga lately. I hadn’t taken a class in a while and I immediately noticed how much better my whole body felt, after class.
After another pretty cold bikeride home I made myself some…

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yup! again a bowl of miso soup with rice-udon noodles, tofu, wakame and veggies! I just love that stuff! And it’s so easy and quick to prepare! But no worries, I’m no longer eating this soup every.single.day. 😉 (Oh, and notice those sustainable bamboo chopsticks that Lilith gave me for my birthday!!!)

So, this was about it. My vegan wednesday. Check out the pinterest board and the other participating blogs! It’s always such an inspiration to see what other vegans eat. Or maybe I’m just waaaaaay to curious about other people’s lives… 😉

bye, bye!

judith

Vegan MoFo#14 – Quick radicchio wraps

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Good evening!

Today I’ve got a quick lunch or dinner (or breakfast?) recipe for you guys, that uses seasonal produce, doesn’t take too much time in the kitchen and tastes light and fresh: raddicchio wraps with cilantro cream!
This recipe was, btw, inspired by some similar looking wraps that I’ve seen in Veganomicon.

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You’ll need:

as many radicchio leaves as you want wraps

1-2 cobs of fresh sweetcorn

1/2 cucumber

two big handfuls of fresh soybeans (in their pods)

1/2 red onion

a handful of cherry tomatoes

1/2 cup quinoa, which ever colour you prefer/have on hand/like the best

extra virgin olive oil, salt, pepper and chili to taste

 

for the cilantro sauce:

-soak 1/4 cup of cashew (pieces) and 1/4 cup of sunflower seeds in fresh water, for at least two hours (overnight is great)

– wash and drain the nuts & seeds and combine in a blender with a bunch of fresh cilantro, 2-3 tablespoons of lime juice, a little salt and cayenne pepper and enough water to reach desired consistency

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for the wraps:

– combine the quinoa with 1 cup of water in a pan, bring to a boil and let simmer on low heat for about 10 minutes. Turn off the heat and it well for another 10 minutes

– steam the soybeans and the corn for about 10 minutes. Let both cool slightly, then remove the beans from the pods and carefully cut the corn from the cobs.

– dice cucumber, tomatoes and onion. place them in a big bowl and combine with oil, salt and pepper.

– add the cooked quinoa, soybeans and corn. Combine everything and adjust the seasonings to your liking

– fill the radicchio leaves with the quinoa mixture, top with cilantro cream and enjoy!

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Vegan MoFo – Vegan Wednesday

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Good evening!

Sorry for the silence around here! I got a bit overwhelmed by school, work, internship and the usual stuff and I didn’t want to get even more stressed out by trying to keep up my mofo-schedule. As for Lilith, she’s still recovering from her surgery and has, on top of that, caught a nasty flu 😦

Anyway, today I’ll share what my wednesday has been like, food-wise. I noticed that I totally forgot to mention the angels behind “vegan wednesday”, who make a selection of the food pictures and compile them for a pinterest board. This week’s angel is Regina of mucveg.blogspot.de. Make sure to check out her blog, too!

Since the days are getting shorter, the workday at the farm now starts a little later than throughout the summer months. As it is too dark to start cutting lettuce at 6:00, we start with breakfast instead. This wednesday I had…

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… a slice of spelt-buckwheat sourdough bread with coconut oil, peanut butter and fresh fruit. And a cup of herbal tea.

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After cutting various types of lettuce, we went on to the carrots…

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In our coffee/tea-break around ten we had vegan flapjacks with plums and chocolate, made by Caitlin!

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Until lunch we spent our time as we almost always do: on our knees with our hands in the ground. The “rammenas”, a type of winter radish with a black, slightly rough skin had to be thinned and the weeds around them had to be removed.

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here you see the rammenas in the front, then some string beans and the last row of corn in the back

My lunch was partly typically Dutch and partly pretty much not 😉

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first a not so Dutch open-faced sandwich with tomato spread, lettuce and “chorizo tempeh” (recipe from “Vegan eats World”)

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then another slice of bread with coconut oil, peanut butter and hagelslag (chocolate sprinkles)

In the afternoon, the farm’s shop was open, was always on wednesday’s. I spent the afternoon, helping a little bit in the shop, picking  a big part of the last plums (Anna Spät), harvesting zucchini and cutting some extra endives and iceberg lettuce for another order.

Since I was very tired from spending Monday and Tuesday at school (not used to that anymore) and hardly not having had any weekend, I decided to go home one day earlier.

When I got home wednesday night, I quickly threw together some farmfresh veggies and some leftover stuff that I found in the fridge.

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so my dinner was: steamed broccoli and sweet potato, cooked brown rice with fresh cilantro, pan-fried tempeh, a little pan-fried shii-take mushrooms with spinach and some raw carrot slices, cucumber and avo. Almost everything sprinkled with toasted sesame seeds.

I hope your wednesday was equally vegan and delicious!

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Vegan Wednesday#106 – flower picking and gloopy cake

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Hi there,

Welcome to another (vegan) wednesday at the farm!

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As always, we started the day early (though no longer at 6, but at 6:30!) with cutting lettuce, washing and packing it in boxes. Even though I’m not an early bird, I enjoy these quiet early mornings. Now that autumn is approaching mist is often hanging over the fields and the sun has not risen yet. So, while we are in the fields, cutting the lettuce, the sun ist slowly rising and by the time we get back to the house for breakfast, the mist has almost disappeared.

The current wwoofer, Kaitlin, baked a delicious nut and seed bread for our breakfast.

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After breakfast I started assembling a special order for a restaurant. I had to pick nasturtium leafs and flowers. They looked even more beautiful this morning, with leftovers of dow on the leafs, gleaming in the sunlight…

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Besides nasturtiums I also picked some burnet (DE=Pimpernelle)

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and this plant, which is called “Klaverzuring” in Dutch. No idea what it is in English. Klaver means clover, but I have no idea what “zuring” is in English. But zuring is something sour. So maybe it’s simply sour-clover?

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When we gathered for our morning-coffee, we got to enjoy another Kaitlin-made delicacey: her first vegan cake, that she made especially because of me!

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The turned out a bit “gloopy” (to use Kaitlin’s words), but I found it very very good. It reminded me of a blondie. It had plums in it and a very nice “crust” on top.
I think after our coffeebreak I went harvesting parsley. Which practically means cutting away the outer leafs of the plant, sorting out the no longer nice ones and assembling the good ones to a bunch.

This is what my lunch looked like:

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We could still enjoy our lunch outside

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I had some rye bread with homemade nasturtium spread, avocado, tomato-tofu slices, baked eggplant strips and fresh lettuce. And some steamed broccoli on the side.

After lunch we went picking string beans. It was a beautifully sunny and warm afternoon, and while we were sitting between the little bean bushes, we had time to chit-chat a little.

Since wednesday is always the shop-day at the farm, I had the task to cook our dinner, since the farmer couple is always busy with the shop these days. I find it rather difficult to cook in a different kitchen than my own. I like my own spices and herbs and pots and kitchen aids. I also find it difficult to cook for other people without having much time to prepare stuff or a recipe to use, because I have too high expectations of how the food should turn out.
Luckily it helps me to take a look at all the wonderfully fresh produce from the farm, to come up with a simple recipe, not using much else but the vegetables on hand.

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de-stemmed lacinato kale (=palmkool)

And this is what my dinner plate looked like in the end:

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steamed sweet corn, mixed vegetables, young fingerling potatoes (krieltjes) and a simple carrot-apple-beet salad.

I hope you had a great wednesday too!

cheers,

judith

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Vegan MoFo#8 – Hipster Salad with vegan faux feta

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Hallo and welcome to week number two of the vegan month of food 2014! 😉

I don’t know what it’s like in the place where you live, but around here in Amsterdam so-called salad bars are popping out of the ground like mushrooms. When you scroll through instagram posts of food bloggers you come across a considerable amount of pictures showing people’s lunch/dinner salads (next to an even bigger number of pictures with banana-ice cream creations…). It seems as if salads are very popular in the food-world, at the moment. 😉

Don’t get me wrong, I like salads too! They definetly form a substantial part of my diet. I could eat salads anytime and I eat large amounts of them. Though by salads, I do not mean these side dish-salads consisting of a few leafs of lettuce, tomato slices and cucumber. My saladas are usually a bit more “substantial”, since they form a whole meal for me.

Lately I’ve been trying to combine more whole grains and legumes in my salads, because they make for delicious combinations and leave me satiated for a few hours, without having this feeling of being totally stuffed. Aaaand they form a great canvas for other salad ingredients.
So, long story short: Today’s salad is a quinoa salad with runner beans, oven-roasted summer vegetables and a faux feta, because all these “hip” salad creations always seem to have a little feta or chèvre cheese sprinkled on top… 😉

By the way, the faux recipe I used and post a bit further down is from Terry Hope Romero’s “Vegan Eats World“.

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For the salad you’ll need:

1/2 cup quinoa

a handful of runner beans (DE=Stangenbohnen, NL=Snijbonen)

an assortment of summer (seasonal) vegetables – I used zucchini, carrots, sweet potato, tomatoes, eggplant and red onion

1/2 teaspoon dried thyme

1/2 teaspoon dried cumin

a pinch or two of harissa spices

some olive oil (extra virgin if possible)

a little lemon juice

salt and pepper to taste

some flat-leaf parsley or other fresh herbs, that you like in a salad

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For the faux feta you’ll need:

1/2 cup cashew nut pieces (soaked in water with 1/2 teaspoon salt for at least 2 hours or even overnight)

1/2 teaspoon salt

1 tablespoon lemon juice

1 1/2 tablespoons olive oil

1/2 tablespoon white wine vinegar

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried dill

What to do:

(1) rinse and drain the cashews. Chop them up finely (I used a “herb chopper” from IKEA that I still had in my kitchen cabinet)

(2) mix the cashew pieces with all the other ingredients and let it stand at room temperature until the rest of the salad is done.

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For the salad:

(1) rinse and drain the quinoa. place it in a pot with 1 cup of water. Bring it to a boil, then lower the heat and let simmer for 10 minutes. done. 😉
(2) clean the vegetables and cut them into bite-sized pieces. Place them on a baking tray lined with parchment paper. drizzle with a little olive oil, salt and the herbs and toss to coat. bake in the oven at 200°C for about 25 minutes.

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(3) rinse the beans and cut them aswell into bite-sized pieces. I like to steam them in a steam basket for about 10 minutes, but you can simply cook them in a pot with a little water at the bottom, aswell.

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(4) when all the cooking, steaming and baking is done: simply throw all salad ingredients together in a big bowl, season with salt, pepper, lemon juice and olive oil and toss in some fresh herbs.

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Serve with some faux feta sprinkled on top and a little extra avocado, if you feel like it 🙂

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Onto the next week of Vegan MoFo 2014! I hope you liked it so far!

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